Make this Straight-From-the-Restaurant Rosa Mexicano Crab Empanadas Recipe at home and your Crab Empanadas will taste just like Rosa Mexicano.
Photo by travelmag.com
Rosa Mexicano Crab Empanadas
A Local & Regional Favorite Copycat Recipe
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Straight-From-the-Restaurant
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Rosa Mexicano Crab Empanadas Recipe from 2006 is a Straight-From-the-Restaurant Recipe.
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Rosa Mexicano Crab Empanadas Recipe
Make this Straight-From-the-Restaurant Rosa Mexicano Crab Empanadas Recipe at home and your Crab Empanadas will taste just like Rosa Mexicano.
Yield: 8 Servings
Ingredients
Crab Filling
- 2 tablespoons Butter
- 1/2 cup chopped White Onion chopped
- 1 tablespoon seeded and chopped Jalapeño
- 1/2 teaspoons ground Cumin
- 3/4 teaspoon crumbled Oregano
- Salt and freshly ground Black Pepper to taste
- 1/2 cup Cream
- 1/2 pound Jumbo Lump Crab Meat picked over
- 1/2 cup Crème Fraiche or Sour Cream
Empanadas
- 1 1/2 cups Crab Empanada Filling
- Turnover or Empanada) Dough homemade or storebought (can be found in most supermarkets) frozen, thawed
- Canola Oil for pan frying
Instructions
Crab Filling
- Place butter in a saucepan.
- Place over medium heat.
- Cook butter until it melts and start to color slightly.
- Add onion and jalapeño. Cook until onion is soft and translucent.
- Add cumin and oregano. Cook 1 minute.
- Add cream. Bring to a boil. Cook 3 minutes at medium heat
- Taste. Add salt and pepper, to taste.
- In a small bowl, add crab meat and crème fraiche. Mix gently but well.
- Toss crab mixture into the sauce pan, carefully keeping the lumps as whole as possible.
- Taste again. Add salt and pepper, to taste.
Empanadas
- Remove 1 sheet of dough.
- Place sheet flat on a work surface.
- Fill sheet with 2 tablespoons prepared crab filling.
- Fold over and seal, crimping the edges with the tines of a fork.
- Repeat with remaining shells and filling.
- Place a heavy bottomed saucepan over medium to high heat. Add enough canola oil to cover the empanada halfway, approximately 1/4 inch.
- Heat the oil to 375°F .
- Add empanadas, a few at a time, do not crowd, and fry until golden brown, turning over when needed.
- Remove to a paper towel-covered plate to drain.
- Repeat until all empanadas are cooked.
- Serve hot.
Rosa Mexicano Crab Empanadas
A Local & Regional Favorite Copycat Recipe
To See ALL of Our Local & Regional Favorite Copycat Recipes - Click HERE To See ALL of Our Mexican Restaurant Copycat Recipes - Click HERE To See ALL of Our Seafood Copycat Recipes - Click HERE Rosa Mexicano Crab Empanadas Recipe is a Straight-From-the-Restaurant Recipe. To See ALL of Our Straight-From-the-Restaurant Copycat Recipes - Click HEREFollow Us to Get ALL of Our Latest Recipes
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Photo of “Empanadas de centolla” is by travelmag.com and is used by permission under the Attribution-NoDerivs 2.0 Generic (CC BY-ND 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nd/2.0/legalcode. Thank you, travelmag.com. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe Courtesy of Rosa Mexicano as featured on the Today Show, Jan. 10, 2006 and in the Orlando Sun Sentinel on May 3, 2007 among other places. Additional Information Courtesy of Wikipedia and is used by permission.
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